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I bought a kanehiro ginsan 240 from CKTG but as soon as I used it I knew it was not the right knife for me. I should have just returned it straightaway but I thought I would give it a try. Still after just a couple of days its not right so the search continues. Once I accumulate some posts I will post this in the classified but for now I'm looking for something else.

I'm left handed. I have a tojiro 210 that I like but I want a longer knife as well as a 'different' knife. The kanehiro was different but the wrong type of knife. It will be an all purpose knife. MY knife and not for the other household members who like to use whatever is convenient to cut/chop. (won't name names)

Thanks...

cheffiec

Post subject: Re: kanehiro 240 alternative that is lighter

Posted: Wed Apr 16, 2014 3:43 pm

Joined: Wed Jan 15, 2014 9:40 pmPosts: 272

if you tell us more about what you did or didn't like about the kanehiro we can help more but if it was just the height and you liked the asthetics... the tanaka ginsan might be a good place to look, its a bit lighter and thinner at the spine... great cutter but needs some tlc ootb... and its oos right now...

xoshooter

Post subject: Re: kanehiro 240 alternative that is lighter

Posted: Wed Apr 16, 2014 3:56 pm

Joined: Mon Jul 30, 2012 10:43 pmPosts: 53

Sure. I loved the rustic quality but that is not essential. Height was fine. Maybe even a little lower. Must are thinner and lighter. Will look at the tanaka.

xoshooter

Post subject: Re: kanehiro 240 alternative that is lighter

Posted: Wed Apr 16, 2014 3:59 pm

Joined: Mon Jul 30, 2012 10:43 pmPosts: 53

Also, the edge was more geared for a right handed cutter. I'm not into reprofiling. So it has to be neutral or left grind.

xoshooter

Post subject: Re: kanehiro 240 alternative that is lighter

Posted: Wed Apr 16, 2014 4:02 pm

Joined: Mon Jul 30, 2012 10:43 pmPosts: 53

Since I don't know how long the edge will hold on the kanehiro as I haven't used it more than a couple times and don't plan on, I am looking for a knife that will hold an edge longer rather than shorter. Would prefer no carbon. Want to be able to chop, wash, dry, put away and not worry so much about how dry I put it away. I am also a home cook and not a commercial prep so it is not going to see the same use a a pro. (maybe that was obvious)

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